Diva Tasting:Braised Beef with Mushrooms…

Braised Beef with Mushrooms
  • 1 (3 Pound) Boneless Beef Chuck Roast, Cut Into Serving-Sized Pieces
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 1 Bunch Green Onions Diced
  • 3 Cloves Garlic, Minced
  • 1 (8 Ounce) Package Cremini Mushrooms, Sliced
  • 3 Tablespoons All-Purpose Flour
  • 1 (14.5 Ounce) Can Diced Tomatoes
  • 2 Cups Beef Stock
  • 4 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Packed Brown Sugar
  • 1 Lemon
  • 1/4 Cup Chopped Fresh Flat Leaf Parsley
  1. Season the beef with the salt and black pepper.
  2. Heat the oil in a Dutch Oven over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
  3. Add the green onion to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
  4. Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 2 hours.
  5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
  6. Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.
  7. Serve with a garden salad with lemon vinaigrette and garlic toast.

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